Misal Pav is a popular street food dish from the state of Maharashtra in India. It is a delightful combination of sprouted lentils, spices, and a medley of flavors, topped with crispy farsan (fried savory mix) and served with soft pav (bread rolls). In this article, we will explore a delicious recipe for making Misal Pav at home.

Introduction
Ingredients
Preparation
Making Misal
Assembling Misal Pav
Serving
Tips and Variations
Conclusion

1. Introduction

Misal Pav is a spicy and flavorful dish that originated in Maharashtra and has gained immense popularity across India. It is known for its rich taste and the perfect balance of spices. Misal is made by simmering sprouted lentils in a spiced gravy, which is then garnished with a variety of toppings, creating a delectable combination of textures and flavors. It is typically served with pav, which is a soft bread roll.

2. Ingredients

To make Misal Pav, you will need the following ingredients:

For the Misal:

1 cup sprouted moth beans (matki)
1 cup sprouted moth beans (matki)
1 onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped
1 tablespoon ginger-garlic paste
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 tablespoon Misal masala (spice mix)
Salt to taste
Water as needed

For the Toppings:

Farsan (fried savory mix)
Chopped onions
Chopped coriander leaves
Sev (thin fried noodles)
Lemon wedges

For the Pav:

Pav (bread rolls)
Butter for toasting

3. Preparation

Before we start making Misal Pav, let's prepare the ingredients:

Rinse the sprouted moth beans thoroughly and keep them ready.
Finely chop the onions, tomatoes, and green chilies.
Prepare the ginger-garlic paste.

4. Making Misal

Now, let's move on to making the Misal:

Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
Add asafoetida (hing) and sauté for a few seconds.
Add the finely chopped onions and cook until they turn golden brown.
Add ginger-garlic paste and green chilies. Sauté for a minute.
Add the chopped tomatoes and cook until they become soft and mushy.
Add turmeric powder, red chili powder, Misal masala, and salt. Mix well.
Add the sprouted moth beans and mix until they are coated with the spice mixture.
Pour water into the pan, enough to cover the beans.
Cover the pan and simmer the Misal on low heat for 15-20 minutes or until the beans are cooked and tender. Adjust the water quantity according to your desired consistency.

5. Assembling Misal Pav

To assemble the Misal Pav, follow these steps:

Take a serving bowl and add a generous amount of Misal.
Sprinkle a handful of farsan over the Misal.
Top it with chopped onions, coriander leaves, and sev.
Squeeze some lemon juice over the toppings for a tangy flavor.

6. Serving

Misal Pav is traditionally served with pav, a soft bread roll. Here's how to serve it:

Slit the pav horizontally, but not all the way through.
Apply a little butter to the pav and toast it on a griddle until it turns golden brown.
Serve the toasted pav alongside the assembled Misal.

7. Tips and Variations

Adjust the spice level according to your preference by increasing or reducing the amount of red chili powder and Misal masala.
You can add sprouted mung beans or any other sprouts of your choice to enhance the nutritional value of the dish.
Customize the toppings by adding chopped tomatoes, grated coconut, or chopped green chilies for extra freshness and flavor.
For an extra kick of heat, you can add a few drops of spicy garlic chutney or red chili sauce.

Q: What is Misal Pav?

A: Misal Pav is a popular Maharashtrian delicacy from the western region of India. It consists of two main components: Misal, which is a spicy curry made with sprouted lentils, onions, tomatoes, and a blend of aromatic spices, and Pav, which is a soft bread roll. The dish is known for its spicy and flavorful taste and is often enjoyed as a breakfast or snack item.

Q: How is Misal Pav prepared?

A: The preparation of Misal Pav typically involves a two-step process: making the Misal curry and toasting the Pav bread rolls.

To make the Misal curry, sprouted lentils (usually moth beans or mixed sprouts) are cooked with a medley of spices like red chili powder, turmeric, coriander, cumin, and garam masala. Onions, tomatoes, and a special spice mix called "Misal masala" are added to enhance the flavor. The curry is simmered until the lentils are cooked and the flavors are well-incorporated.

For the Pav bread rolls, store-bought Pav buns are slit in half and slightly toasted with butter or oil on a griddle or in a pan until they turn golden brown and crispy.

To serve, a generous amount of Misal curry is ladled into a bowl, topped with chopped onions, farsan (a crunchy snack mix), coriander leaves, and a squeeze of lime juice. The dish is usually accompanied by the toasted Pav rolls and sometimes served with yogurt or lemon slices on the side.

Q: What is Farsan?

A: Farsan refers to a variety of crispy, savory snacks that are commonly used as toppings or accompaniments in Maharashtrian cuisine. In the context of Misal Pav, farsan typically refers to a mixture of various fried or roasted ingredients like sev (thin, crispy noodles made from chickpea flour), poha (flattened rice), chivda (spiced flattened rice), roasted peanuts, and sometimes even fried lentils. It adds a delightful crunch and texture to the Misal dish.

Q: Is Misal Pav very spicy?

A: Misal Pav can be quite spicy, but the level of spiciness can vary depending on personal preferences and the spice levels used by the cook. The Misal curry is usually prepared with a blend of spices that includes red chili powder and a special Misal masala, which contributes to the dish's heat. However, you can always adjust the spiciness according to your taste by reducing or increasing the amount of chili powder or adding less spicy elements like yogurt or extra toppings to balance the heat.

Q: Can Misal Pav be made without sprouts?

A: While sprouted lentils are traditionally used in Misal Pav, you can make variations of the dish without sprouts. Instead of sprouts, you can use cooked or canned lentils, such as moth beans or matki (moth bean sprouts), to make the Misal curry. This will still result in a delicious and flavorful dish, although the texture and nutritional value might differ slightly.

Q: Are there any regional variations of Misal Pav?

A: Yes, there are regional variations of Misal Pav within Maharashtra itself. Some popular variations include Kolhapuri Misal, Puneri Misal, and Nashik Misal. These regional variations differ in terms of the spice level, ingredients used, and the style of preparation. For example, Kolhapuri Misal is known for its extra-spicy curry, while Puneri Misal is milder in comparison. Each variation has its own unique flavors and characteristics, making the dish even more diverse and exciting to try.

Recipe Card

8. Conclusion

Misal Pav is a delightful street food dish that brings together a burst of flavors and textures. With its spicy and tangy taste, it is a favorite among food lovers. By following this recipe, you can recreate the authentic taste of Misal Pav in the comfort of your own home. So, gather the ingredients, get ready to indulge in this Maharashtrian delicacy, and savor the symphony of flavors that Misal Pav offers.